INSPECTION REPORT Health Protection JCHW-CUTSBY

PREMISES NAME Lazeez Pizza and Kabob House		Tel: (604) 498-2298 Fax:
PREMISES ADDRESS 303B - 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE August 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nasir Ahmadi		NEXT INSPECTION DATE August 22, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 48

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Donair meat does not undergo a secondary cook step after it is shaved from the cone. Operator stated the meat is shaved, placed in the hot holding unit, then cooked in the pizza oven prior to reheating. Corrective Action(s): Donair meat must undergo a secondary cook step (71C for beef and 74C for chicken) once it is shaved from the cone. Frozen cones which are left over at the end of the night can be shaved to the frozen portion and the frozen portion refrozen and used the next day. The shaved portion must undergo a secondary cook step and is served, hot held, or cooled (60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash station did not have single use paper towels. Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizing solution was greater than 400ppm - test strip bleached out. 2) Scoops were stored inside food containers, with the handles in direct contact with the food. Corrective Action(s): 1) Bleach sanitizing solution must be maintained between 100ppm to 200ppm - concentrations in excess of 200ppm may be toxic. Bleach was diluted to 200ppm to 400ppm at the time of inspection. To prepare 100ppm bleach, add 1/2 teaspoon (2.5mL) of bleach per litre of water. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was left open without a screen door. Corrective Action(s): Back door must be closed or a screen door installed to prevent potential pest entry. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Kitchen light fixture was missing the light cover. Corrective Action(s): Ensure light fixtures have shatter resistant covers to prevent accidental glass contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza cooler was at 8C. Corrective Action(s): Service or adjust the cooler and ensure it can maintain 4C or less on a consistent basis. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach spray bottle was labelled Quats. Corrective Action(s): Ensure all chemicals are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers will need to be checked and relabelled as needed. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator FOODSAFE Level 1 expired June 6, 2023. Corrective Action(s): While in operation, at least one staff member on-site must have FOODSAFE Level 1 or equivalent training. Register and successfully complete a FOODSAFE Level 1 or equivalent training course. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Walk-in cooler was at 4C. -Front prep cooler was at 4C (top and bottom). -Front under counter cooler was at 2C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach prepared and tested at 100ppm. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.